Most of us are bored being locked down in home. Meanwhile, why don’t you learn these culinary cuts of vegetables, and add some skill in your kitty?.
The Types of Culinary Cuts Of Vegetables
This is a very important topic for a culinarian. There are various cuts of vegetables for variety of cooking purposes. You may or may not use all these cuts in your home but for a quick culinary retreat the knowledge of vegetable cuts will improve the professionalism of the food you cook.
Each cut yields a standardized cut piece of food. The three basic shapes for these cuts are the strip, the cube and the chop, usually used for concasse.
Following are the various types of cuts of vegetables. Learning to cut and practice these techniques will help you in reducing stress and accelerate your cooking ability. The tip is despite the cutting technique, having a quality set of sharp cutting knives and a good cutting board, like this ones sold at amazon is good to cut down food contamination and safeguard the blades.
Majorly the type of cut of vegetables also determines what type of soup, sauce you are making, or you should make.
Various Types of Cuts Of Vegetables – click each of the cut for explanation (I am writing and will be updating everyday)
Two essential things to remember while cutting vegetables is uniformity and aesthetics, though you can use vegetable cutter, but most of these cuts can be done only using sharp knife.
Uniform and professionally cut vegetables increase the visual appeal and appetite of the guest leading to more satisfaction and eventually more revenue to the business. Primary satisfaction from food comes from visual appeal of the food. Research says, people first eat with eyes. Being said that, if you are good enough to offer your home guest the food which he didn’t want, and anyway he ate it? If this happens more than you realize, this could be eating because of an impulse to his eyes.
Endless to say, the food visible to you becomes just what you want.